Historical brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Expect to see todays craft brewers innovate and experiment with their own practices as old traditions reveal new life and creativity.Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
Lars Marius Garshol is a Norwegian software engineer that travels the world to learn more about beer. Garshol spent five years researching various aspects of brewing at remote farmhouses throughout Scandinavia and the Baltic countries. He is the author of LarsBlog, a blog devoted to sharing his discoveries and travels as he researches the lost art of brewing in northern Europe, Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, and a book on Lithuanian beer. He lives with his wife and children in Raelingen, Norway.
"Farmhouse ale" is a term used by many yet understood by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book. Its not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. Compelling read for brewers and beer aficionados alike.--Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for Beer
An eye-opening excursion into beers European roots, and an astonishing work of historical and cultural research. Thanks to Lars Garshol, Ill never see beer, farmhouse or otherwise, the same way again.--Maureen Ogle, author of Ambitious Brew: A History of American Beer
Before reading Historical Brewing Techniques, Lars had already inspired my brewing through his blog. Initially I brewed beers with the traditional Norwegian trio of smoked malt, juniper infusion, and kviek. Lars detailed and perceptive accounts have since led me to apply the ingredients and techniques to New World styles. It is invaluable to have his years of research and interviews distilled into this insightful and encyclopedic tome.--Michael Tonsmeire, Co-Founder of Sapwood Cellars and author of American Sour Beers
Brilliantly written! Lars provides a wealth of technical and historical knowledge to his readers in Historical Brewing Techniques. His writing is fascinating and evocative--the reader cant help but feel they are traveling through Scandinavia and eastern Europe alongside him. This book is a must read for anyone passionate about the histories and techniques of true farmhouse beer making.--Averie Swanson, Founder and Beermaker, Keeping Together
Imagine brewing as a mansion of known knowledge, ingredients, recipes, and equipment living beneath a single shared roof. With Historical Brewing Techniques, Lars Marius Garshol has rediscovered a secret garden, revealing hidden-in-plain-sight farmhouse yeast strains and revolutionary brewing and fermentation approaches that will require brewers and drinkers to rethink beers very foundation.--Joshua M Bernstein, author of The Complete Beer Course and Drink Better Beer
